Saturday, March 27, 2010

Porky Pig P-p-p-pulled Apart

The other day I was desperate for something interesting to make out of a hunk of pork roast that had finally thawed in the fridge so I went to some of these new food blogs I keep finding and started browsing. I found an awesome recipe for Pulled Pork on Simply Recipes, but I didn't have all the ingredients. No sweat! I'll improvise! And so I did.

It has turned out quite deliciously if I do say so myself. I was lacking the pickled jalapeno and the chipotle chile powder and the tomato paste (which is weird 'cause I usually have some on hand).  So in place of all of those, I threw in about a half bottle of the Chipotle style Tabasco sauce, some extra ketchup, some regular ol chile powder and a couple cans of green chilies for good measure in addition to whatever else the recipe said.

I marinated over night, because that's always a good idea. I thought I was going to cook it in the Crock Pot instead of how she (the blogger lady) says to, but I got impatient and decided to go the 2 hour route like it recommends. I don't know if my cut of pork was just worse than hers or what, but two hours did NOT do the trick. I cooked it until I could pull it with a fork, which I did, but some of it seemed so flavorless and kind of tough that I put it right back in the sauce without reducing it at all. I cooked it probably another couple hours, then turned off the heat and left the lid on so it would kind of steep.

Now that did it. However, I didn't have the benefit of time to reduce the sauce by the time I got to it, so I strained out the pork and added just a bit of corn starch to barely thicken the sauce so it would stay with the pork better on the sandwich and give it some body. So we feasted on pulled pork atop soft kaiser rolls with spears of cold, crunchy good kosher dills and home made coleslaw and don't forget the chips. I think I would like to slow smoke/grill the pork next time and then soak it in the sauce after pulling it. But that's way more involved.

There's really not a lot of hands on time for this sort of thing if you don't mind ocassionally turning the meat as it cooks between doing other things. Probably the hardest part is pulling it with the forks or whatever utensils you choose to use. My hands get crampy sometimes. My brother said that's why they don't have little Spongebob-type teenagers in the back of these serious BBQ joints pulling the pork apart, but the guy looks like Popeye or Bluto instead, complete with bulging forearm "muskles". I couldn't help but laugh at that.

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